Can I use frozen shrimp?

Yes! Fun fact...while living on the ocean gives me access to fresh shrimp-literally, right off the boat-frozen shrimp is also fresh and local and super economical. So we often have shrimp in our freezer just waiting for inspiration to strike. I thaw shrimp in the refrigerator overnight or in a bowl of cold water.

Can I use cooked shrimp?

I have made this recipe with cooked shrimp by making the sauce in the skillet (follow steps 1, 2 and 4 of the recipe) and then adding the shrimp at the end to toss in the sauce and heat through.

Do I have to slice the cloves of garlic?

Slicing garlic and cooking it gently produces a mellow garlic presence. Chopped garlic releases more sulfur from the cloves and gives off a more aggressive flavor, which is counterintuitive since the pieces are so small. Science...who can make this up? That said, follow the garlic method that works best for your tastes. If dicing or mincing, reduce garlic to 4-5 cloves.

What should I serve with garlic shrimp?

My preference is a loaf of crusty bread and of course, piri piri sauce (Portugal's version of Frank's hot sauce). I love roasting a tray of sweet, multi-colored peppers to eat with the shrimp and baguette. Grilled Asparagus would be an ideal side dish. In Iberia, it's common to see this shrimp dish served at family gatherings from a large skillet with plain white rice and French fries .

Is this a spicy dish?

It's only as spicy as the pepper you use! So if you want spicy Portuguese shrimp, add a whole chili, or two chilis, or a chili and some extra hot pepper sauce. But if you prefer a tasty-but-mild Portuguese recipe, skip the chili pepper and add a pinch of red pepper flakes, or nothing at all.

Tips on buying shrimp:

If you live inland, don't despair! Frozen shrimp are usually caught, cleaned and frozen quickly, ensuring a very fresh product. They are also much more economical. And once tossed in this easy chili garlic sauce, you'll be too busy slurping up the shrimp to worry about the freezer.

How to store leftover garlic shrimp?

To store leftover shrimp, keep in an airtight container in the refrigerator for 2-3 days. To reheat, warm in a skillet over medium-low, just until heated through.

Portuguese Shrimp with Garlic Recipe

Name: Portuguese Shrimp with Garlic Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Portuguese
Ingredients: 1/4 cup olive oil; 8 cloves of garlic, sliced thin; 1/2 red chili, sliced thin (or 1/4 teaspoon red pepper flakes); 1 teaspoon smoked paprika; 1/4 cup white wine; 1 pound medium or large shrimp (cleaned, with or without tails); 3/4 teaspoon coarse kosher salt, plus more to taste; 1/4 teaspoon pepper; Juice of 1/2 lemon (about 1 tablespoon), plus wedges for serving; 1/4 cup cilantro leaves, packed

Description

This classic Portuguese recipe is all about flavor and speed, giving you a dynamite dish on the table in 20 minutes, perfect for hosting a last minute happy hour with friends or when you're rushing in the door after work.

Ingredients

Units Scale

1/4 cup olive oil
8 cloves of garlic, sliced thin
1/2 red chili, sliced thin (or 1/4 teaspoon red pepper flakes)
1 teaspoon smoked paprika
1/4 cup white wine
1 pound medium or large shrimp (cleaned, with or without tails)
3/4 teaspoon coarse kosher salt, plus more to taste
1/4 teaspoon pepper
Juice of 1/2 lemon (about 1 tablespoon), plus wedges for serving
1/4 cup cilantro leaves, packed

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Instructions

Sauce: Gently sauté garlic in oil over medium heat until tender - about 4 minutes. Add red chili pepper or pepper flakes, smoked paprika, salt and pepper. Cook another minute to allow the spices to toast. Increase the heat to medium-high and add white wine. Cook for 2-3 minutes or until the wine reduces to about half of the amount.
Shrimp: Add shrimp to pan. Cook 2-3 minutes on each side. Add cilantro and squeeze half of a lemon over the shrimp.
Serve: Toss to coat the shrimp evenly with the sauce and cilantro. Serve with a crusty baguette and additional cilantro and sliced chilis.

Notes

For the red chili, fresno or anaheim are ideal. Birdseye chilis from your local Asian market will also work - though start with one small pepper, as they are spicier than their larger cousins.

Prep Time: 10
Cook Time: 10
Category: Dinner
Method: Stovetop
Cuisine: Portuguese